Easy healthy apple muffins that you must make. These muffins are soft, moist, and so fluffy. Packed with apple, oats and almond flour with a hint of warm cinnamon spices. A quick and simple treat you can make in no time at all. Gluten Free and kid-friendly!
- 1 1/4 cups blanched almond flour (I used Bob’s Red Mill brand)
- 3/4 cup rolled oats (I used Quaker Oats brand) plus more for topping
- 1/3 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 large egss
- 1/3 cup applesauce – (I used Mott’s low-sugar)
- 4 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 cup shredded apple (I used honey crisp)
- Turbinado sugar for topping (optional)
- Preheat oven to 375 degrees F and spray a 12 cup muffin pan with cooking spray or grease well with butter to prevent sticking.
- Mix up the dry ingredients (flour, oats, sugar, baking powder, cinnamon, and salt) in a medium size mixing bowl.
- In a separate mixing bowl, mix up the wet ingredients (eggs, applesauce, melted butter, vanilla).
- Combine the wet ingredients with the dry ingredients and mix well to form a nice smooth but slightly chunky batter. Add in the shredded apple and fold it in to incorporate it into the batter.
- Divide the batter between the muffin cups. Top with more oats and a sprinkle of turbinado sugar if desired.
- Bake in the middle rack of the preheated oven for 25-29 minutes, until a toothpick inserted comes out clean.
- Once done, remove from the oven, place the muffins in the pan on a cooling rack and let them cool for 10-15 minutes. Then run a butter knife around the edge of each to easily release them from the pan. Serve warm with a pat of butter or almond butter and enjoy.
- You can use any kind of apples in this recipe. I used honey crisp apples. Use about 1 cup shredded apple for this recipe. Shredding the apple really gives you all of that extra sweetness from the juice of the apple.
- For the almond flour I used fine blanched almond flour (Bob’s Red Mill brand).
- To reduce the sugar even more, you can swap the brown sugar with coconut sugar + 1 tablespoon maple syrup.
- You can use 4 tablespoon of coconut oil melted and slightly cooled in place of the melted butter.
- It is important that you let these muffins cool after baking since they will continue to bake after you take them out of the oven. Place them onto a cooling rack while still in the muffin pan for 10-15 minutes after baking. Then dig in.
- These muffins can be stored in an airtight container on the counter or in the fridge for up to 3 days.
- Category: breakfast
- Method: baked
- Cuisine: american